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Chicken divan on a black bowl.

Chicken Divan

Chef Jenn
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Ingredients
  

  • 1 pound boneless skinless chicken breast cut into strips
  • 1 bunch broccoli or 2 broccoli crowns
  • 10 tablespoons butter divided
  • 1 cup onion diced
  • 8 ounces mushroom quartered
  • ¼ cup flour
  • 2 cups chicken stock
  • 1 cup milk
  • ½ cup heavy whipping cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 pinch cayenne
  • 2 cups shredded sharp cheddar cheese

for the topping

  • ½ cup parmesan cheese grated
  • 2 tablespoons butter
  • 1 cup panko bread crumbs

Instructions
 

  • Preheat your oven to 400°F and spray a 10x10-inch baking dish with nonstick cooking spray.
  • Season the chicken breasts with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken to the skillet, working in batches to not overcrowd the skillet, and brown on both sides, about 2-3 minutes per side. Remove from the skillet along with the pan juices and set aside.
  • Blanch the broccoli in a large pot of salted boiling water to a boil. Cook for 2-3 minutes until bright green and slightly tender. Drain, run under cold water to cool, then drain again and set aside.
  • Sauté the onions and mushrooms with 6 tablespoons of butter over medium heat until softened, about 5 minutes. Turn off the heat.
  • Sprinkle the flour over the onions and mushrooms, stirring constantly to create a paste (roux). Add the chicken stock, whisking to avoid lumps. Once smooth, add the milk and heavy whipping cream. Stir in the mustard, lemon juice, and cayenne. Cook until the sauce thickens, about 5-7 minutes. Remove from the heat.
  • Stir in the shredded cheddar cheese until melted and smooth.
  • Combine the chicken, broccoli, and sauce in a large bowl and toss to combine, then transfer the mixture to the prepared baking dish.
  • Combine the grated parmesan cheese, 2 tablespoons of melted butter, and panko bread crumbs in a small bowl, then Sprinkle this topping evenly over the casserole.
  • Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the top is golden brown and the sauce is bubbling.
  • Serve and Enjoy:!

Notes

Chef Jenn's Tips

  • The chicken will finish cooking in the oven. Don’t worry if it isn’t fully cooked after browning.
  • Don’t overcook the broccoli! You want it quite crunchy when it goes into the oven. It’ll finish cooking in the oven. 
  • You can use frozen broccoli but thaw and drain it first so your sauce isn’t soupy. Your broccoli will also be softer after baking.
  • Preshredded cheese could make your sauce grainy. Instead, use freshly shredded cheese for the creamiest sauce.
  • If your casserole starts to get too brown, tent it with foil and continue baking. If it’s not brown enough, toast it up under the broiler for 1-2 minutes.
  • Switch up the cheese! I love this vintage casserole recipe with gruyere cheese as well.

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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